A Healthy, Seasonal Alternative Made to Serve
There's something so summery and festive (oh, and low-cal) about a good Gazpacho. Relatively easy to make and remarkably easy to serve, this chilled treat is sure to be the talk of your backyard dinner party. To spice up a traditional Gazpacho, try adding cilantro for freshness and jalapeño for kick. The spicy twist is a playful riff on the customary Mexican dish, and the cilantro complements the cucumber beautifully.
Here's what you'll need:
3 1/2 cups (or more) tomato juice
8 plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces
3 tablespoons fresh lime juice
1 medium onion, chopped
1 English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces)
1 red bell pepper, cut into 1/4-inch pieces (about 1 cup)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 green onion, minced
1 1/2 teaspoons minced seeded jalapeño chili
2 or 3 garlic cloves, minced
Blend 1 cup of tomato juice, half of your tomatoes, half of your cucumber, and half of your bell pepper in blender. Puree until it until its baby-food smooth. Pour the mixture into a large bowl. Stir in the remaining cucumber, pepper and tomato, and then add onion, cilantro, parsley, lime juice, green onion, jalapeño, and garlic. Then, once everything is mixed, move 1 cup of the mixture into the blender. Add 2 1/2 cups tomato juice to blender and puree. Finally, pour everything back into a large bowl and stir to create your Gazpatcho. For the best results, let it sit in the fridge for about an hour before enjoying. Garnish with little bits of cucumber.
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